The beau came home from Union Station and asked for my next baking projects to be cookie cups. “Cookie cups?” I asked…. Apparently, I was missing out. Unbelievably, there was a class of dessert I had never heard of. “Cookie cups!” he said. Apparently, it consists of chocolate chip cookie dough baked in a cupcake tin and frosted with “buttercream” and topped with M&M’s or sprinkles.
Well, ummmmm. Yuck! I couldn’t deal with that. I’m a fan of chocolate chip cookies, but not gussied up with fake frosting and sprinkles. So, I modified it…
Instead, I made chocolate-hazelnut mini cookie cups, frosted with melted chocolate and sprinkled with toasted hazelnut– with a bonus hazelnut surprise center. Yum! They were gooey and crunchy on top, moist on the inside, crispy on the outside, and had a hazelnut to break it up just as you start to feel like it tastes homogeneous. Made with dark chocolate or cocoa, they’re delightfully sophisticated… but there’s no reason why you couldn’t lighten it up or change the nuts– or add Frangelico- to change the tone.
As a side note, I would’ve used nutella if I’d had, but I’m almost glad I didn’t. Hopefully someone will try it both ways and compare sometime. If you do, let me know.
- 1 cup butter, room temperature
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup ground toasted hazelnuts
- 1 teaspoon vanilla extract
- 1/3 cup cocoa
- 1 1/2 cup all-purpose flour, stir before measuring
- 1 cup whole hazelnuts, toasted
- 1/2 cup finely chopped toasted hazelnuts and melted chocolate or nutella for frosting
In a bowl, sift together flour, sugar and cocoa. In another bowl, cream butter, then gradually blend in dry ingredients and ground nuts. Chill for half an hour, then form into 1″ balls around whole hazelnuts. Press cookies into mini cupcake tins and bake at 300 degrees F for 20 minutes (if you overbake, they won’t be moist anymore. They should be starting to crack at the top.) Spread on melted chocolate or nutella and sprinkle with chopped hazelnuts. Let the cookies set for half an hour, or until slightly less gooey. Enjoy, preferably with milk. Ship remaining cookies to me. 🙂